0406.20.10.00 - Roquefort cheese

This HTS category, 0406.20.10.00, specifically covers Roquefort cheese. Roquefort is a distinct type of blue-veined cheese originating from the region of Roquefort-sur-Soulzon in France, made from sheep's milk. Its characteristic blue veins are a result of the Penicillium roqueforti mold, which is introduced during the cheesemaking process. The classification hinges on the origin and specific production methods that define Roquefort, distinguishing it as a unique product.

This classification is differentiated from its sibling category, 0406.20.15.00, which is reserved for Stilton cheese meeting specific additional U.S. note requirements. While both are blue-veined cheeses, Roquefort is defined by its French origin, sheep's milk composition, and distinct mold type, whereas Stilton has its own specific origin and production standards. The "Other" sibling category would encompass any other grated or powdered blue-veined cheeses not specifically identified by a more precise sub-classification.

As this HTS category is a leaf node, it does not have further subcategories. Therefore, the classification of Roquefort cheese at this level is final, dependent on meeting the defining characteristics of this specific type of blue-veined cheese. Importers should ensure the product is indeed authentic Roquefort, produced under the traditional methods and from the specified region, to correctly apply this tariff code.